Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meats into grinder sized pieces. Dump the spiced beer onto the cut meat and mix it up good. Run spiced meat mixture through the grinder coarse or medium plate and stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. Wash it down with the other 17 1/2 cans of Lone Star._________________

Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meats into grinder sized pieces. Dump the spiced beer on the cut meat and mix it up good. Run spiced meat mixture through the grinder coarse or medium plate and stuff into medium hog casings. Smoke at 180-200 until they are done (154° for ready to eat).
Then quickly cool to 110°.
Keep refrigerated or vac pack and freeze.
If you can keep the internal temp of the sausage less than 175° it will be much less greasy._________________Gunny 3073/4044/8411
Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

I made this hot link recipe a while back, substituting the volumetric equivalent of cure#1 and kosher salt for the tender quick (I like to use cure #1...personal pref)

Grilled them up for the first time this winter while ice fishing, and shared with the ice house next to ours...guys said point blank the best hot sausage they had ever had.

I love this recipe, and will always have some links of this in the freezer. I have cooked them direct on a grill like brats, and also slow smoked them. Either way they are great._________________If at first you don't succeed...eat the failure, go to the butcher, and try again.